Blueberry Tart


This is the season for berries. Whether you pick your own or buy from your local farmer’s market or road stand, there are plenty of wonderful recipes to use up these wonderful jewels of summer.

On Father’s Day I made a blueberry tart for my Dad. It turned out better than I anticipated. So much so that I made it again the following Sunday! In this recipe, I love how it uses raw, semi-cooked, and cooked blueberries. It give a lovely trifecta of flavor and texture.

Blueberry Tart


For crust:

1 1/4 cup sprouted organic wheat pastry flour (or flour of choice)

1/3 cup sucanat or Rapadura

1/4 tsp sea salt

8 Tbs organic, unsalted butter – cold and cut into small pieces

For fruit filling:

6 cups organic blueberries (3 one-pint containers)

1/4 cup water plus 2 Tbs

2 Tbs organic cornstarch or arrowroot powder

2 tsp freshly grated lemon zest

3 Tbs fresh lemon juice

2/3 cup sucanat or Rapadura

pinch of salt


Preheat oven to 375 degrees. Place the ingredients for the crust in a food processor and blitz until crumbs form.

Butter a tart pan with a removable bottom and press crust firmly into pan evenly and up the sides. Freeze for 15 minutes until firm. Prick bottom of dough with a fork and bake for 20-25 minutes until golden brown. Let cool completely.

Reserve 1 cup of the blueberries and set aside. These will be used for the topping.

Bring 1/4 cup water and 1 1/2 cups of blueberries to a boil in a medium saucepan over high heat. Reduce heat and simmer, stirring occasionally until berried begin to pop and break down. This usually takes about 3-4 minutes.

Mix cornstarch or arrowroot in a small bowl with 2 Tbs water and add it to the blueberries in the pan along with the sucanat, lemon zest, juice, sucanat and salt. Bring to a boil, reduce heat and stir to thicken. This only takes 30-60 seconds. Remove from heat and add the 3 1/2 cups of blueberries that you have left (not the 1 cup you have reserved). Stir and pour hot mixture into the tart shell.

Scatter the remaining berries over the top of the tart, pressing them down slightly.

Refrigerate until cool, 30 minutes to overnight.

Before serving, place some fine strips of lemon peel decoratively in the middle of the tart. It adds a really nice accent color and lets the recipients know that there is a citrus element in the tart.


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